Rustic mushroom flatbreads

I love to call my food rustic, because that's what it is at best of times. I don't like fussy presentations, or maybe occasionally, and that's the reason why my meals look like regular home cooking. Today's recipe is one of my rustic creations, it's for chestnut mushroom flatbreads with a crispy spelt crust, emmental and rosemary. Many of my favourite flavours are combined here, and I can't complain about how the result actually was.

This recipe makes two large flatbreads.

Bread dough:

300 g spelt flour

½ tsp salt

½ tbsp dry yeast

200 ml lukewarm water

1 tbsp olive oil

Filling:

6-8 chestnut mushrooms

2 garlic cloves

100 g emmental

2 tsp wild rosemary

Ground black pepper

A drizzle of olive oil

Method:

Make the dough first. Mix the dry ingredients together and then add the water and olive oil. Knead to an even dough and let rise under a teatowel in a warm place for about one hour. Add more water or flour, if the dough doesn't have the correct texture (similar to a pizza dough).

Slice the mushrooms and garlic thinly and grate the cheese. Divide the risen dough and roll out two flatbreads thinly.

Heat a frying pan with a metal handle very hot and also pre-heat the grill setting in the oven to maximum.

Throw a flatbread to the hot pan and layer the filling on it. I put the cheese under the mushrooms, but this can be varied per preference.

Keep it on the pan until the bread gets some frying marks underneath.

Then put the pan into the oven under the grill and leave it there until you are happy with the colour on the top. This should only take a few minutes as the oven is very hot.

Repeat the procedure for the second bread and serve them fresh from the oven.

And please always be careful when handling such insanely hot pans etc.! This method makes a nice result, but you need to be cautious while at it.

Enjoy!

Your VegHog